Yellow rice with chicken and carrots

By Reem

The dish has few spicy ingredients. If u dont like spicy remove it and u can fry raisins and almonds on the side and add at the end for a different sweet nutty flavour.

1 chicken, 2 carrots, 1.5 onions, 3 cups rice, half a cup of thin short noodles (sh3airiyyah) (small vermicelli) , 2 cardamons, cinnamon powder, salt, black pepper, tandoori powder mix (did'nt put much so can be replaced with tajin spices) yellow colour, peri peri sauce (available at tesco for a pound) and chilli flakes.

Marinate chicken cut into small pieces in lemon, peri peri sauce, salt, chilli flakes, tandoori powder and salt.
Leave for as long as possible, the longer the more tender. I cooked mine after 15 mins of marination.
Add two cardamons
Steam chicken, basically put it on low heat. No oil. 
Meanwhile, grate 2 carrots or more if u like. Fry them in a wee bit of oil.
Chop 1.5 big onions. 1 white, half red. Long.
Once the chicken has cooked add black pepper powder and the carrots to it and add yellow colour NOT TURMERIC.
Fry onions, add lil cinnamon powder until brown.
Add to chicken and carrot mix.
Wash 3 cups of rice.
Add to mixture and add bit of salt
Fry the v thin short noodles in v lil oil until brown.
Add to the mixture.
Give it a good gentle mix. 
Add boiled water.


Tip: make sure the chicken has cooked but still have gravy in it.

I just had it and it was yummy. Had to add a bit of salt. Goes well with mayo. Or maybe its just me... I add mayo to everything.
Next time I will add another carrot and possibly more thin noodles. They both give the special flavour of the dish

Enjoy!